Little plants make a big culinary splash with March/April Our Ohio Magazine micro greens recipes.
This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
Combine the corn, tomatoes, squash and zucchini. Add the balsamic vinegar, olive oil, salt and pepper and toss lightly. Add the avocadoes, basil leaves and chives and toss again. Season with salt and pepper, to taste. Divide the microgreens among…
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
A Holmes County dairy farm’s yogurt business continues to develop as Velvet View Farmstead Yogurt adds more markets that carry both its plain and Greek yogurt varieties.
Story by Marilou Suszko Photos by Jodi Miller Niche farming in Ohio is nuts! Literally. Nut tree farmers, while mighty in their mission, are modest in numbers yet are a steady growing presence in the agricultural landscape. They’ve proven diligent…
This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Carnitas means “little meats.” Simple in technique yet complex in flavor, this is a recipe even a beginner can try with confidence. It uses the pork shoulder, which after slow cooking pulls into a thousand succulent little shreds. Delicious!
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.